Soy Miso Marinated Eggs
Prep:
2 min
Cook:
8h
8 min
Total:
8h
10 min
Ingredients
Marinade
-
½ cup low-sodium soy sauce
tamari
- 2 tbsp rice vinegar
- 1 tsp coconut sugar (or raw cane)
- ¼ cup warm water (for mixing)
-
2 tsp white miso paste (dissolve in the warm water first)
- yellow miso
- ½ tsp toasted sesame oil (optional but recommended) *
- 1 garlic clove, smashed
- 1 scallion, chopped (on a bias/angle)
Steps
Step 1
Whisk warm water and miso until smooth.
Step 2
Add soy sauce, rice vinegar, sugar, sesame oil, garlic, scallion, and ginger to a container.
Note: I like to use taller containers because it is easier to fully submerge the eggs without having to add more marinade.
Step 3
Place peeled medium-boiled eggs in a jar and submerge fully.
**Pat them dry before adding them to the marinade if they are wet on the outside.**
Step 4
Cover in an airtight container, and refrigerate at least 8 hours or overnight.
Step 5
These will last for 3-5 days in an airtight container in the fridge if they are medium-boiled eggs.
Hard-boiled eggs can last 5 – 7 eggs since the yolk will not spoil as quickly.